Orange Chicken Slow Cooker

• 1 1/2 lb. boneless chicken breasts, chopped into large bite-sized chunks
• 1/3 cup flour
• 3 Tablespoons of corn starch
• olive oil
• 1 Tbl. salt
• 2 teaspoon balsamic vinegar
• 6 Tbl. ketchup
• 8 oz. frozen orange juice concentrate (put in mixing bowl first, and let thaw as you add other ingredients)
• 8 Tbl. brown sugar
• 1/2 tsp. ginger
• 1/2 tsp red pepper flakes (opt. but gives some spice to it actual recipe says 1 tsp.)

In a bowl, combine and mix the orange juice, brown sugar, vinegar, salt, ketchup, ginger and red pepper flakes. Pour the flour in a small bowl mix with corn starch. Cover the chicken breast chunks in flour and shake off the excess. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies.

If freezing. Remove from crock pot, cool, place in ziploc bags and freeze. When ready to eat then thaw and reheat. Watch reheating or chicken can become too dry.